Shrimp Burrito

Instructions

1. 1

   Prepare Cilantro-Lime Rice & Chipotle Crema

   • In a medium bowl, combine the 3 cups of cooked rice, 0.25 cup chopped cilantro, 2 tbsp of lime juice, and 0.5 tsp of salt. Fluff with a fork and set aside.
   • In a small bowl, whisk together the sour cream, 1 minced chipotle pepper, 1 tsp adobo sauce, 1 tbsp of lime juice, and 0.25 tsp of salt until smooth. Set aside.
2. 2

   Season and Cook the Shrimp

   • Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with chili powder, cumin, garlic powder, smoked paprika, 0.5 tsp salt, and black pepper until evenly coated.
   • Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the shrimp in a single layer, being careful not to overcrowd the pan.
   • Cook for 2-3 minutes per side, until the shrimp are pink, opaque, and slightly curled. Remove from heat and squeeze the remaining 1 tbsp of lime juice over them.
3. 3

   Warm Tortillas and Assemble

   • Warm the tortillas one at a time in a dry skillet for 30 seconds per side, or wrap the stack in a damp paper towel and microwave for 30-45 seconds until soft and pliable.
   • Lay a warm tortilla on a clean, flat surface. Spoon about 3/4 cup of the cilantro-lime rice onto the lower third of the tortilla, leaving a 2-inch border at the bottom and sides.
   • Layer a quarter of the cooked shrimp, 1/4 cup of black beans, 1/4 cup of pico de gallo, and a sprinkle of shredded cheese (if using) over the rice.
   • Drizzle generously with the chipotle crema.
4. 4

   Fold, Roll, and Toast the Burritos

   • To fold, bring the bottom edge of the tortilla up and tightly over the filling. Fold in the left and right sides.
   • Continue to roll the burrito away from you, keeping the roll tight, until it's completely sealed.
   • For a crispy exterior (optional but recommended), place the rolled burrito seam-side down in a hot, dry skillet. Toast for 1-2 minutes per side until golden brown and crisp.
   • Serve immediately with extra chipotle crema for dipping.